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That general rule applies to the polyphenols in cocoa, which exert unusually powerful antioxidant effects in test tube studies, but not in the body (Scheid L et al. 2010).

Evidence linking diets rich in carotenes and polyphenols to apparently beneficial nutrigenomic effects may well explain why such diets are associated with a lower risk of Alzheimer’s and other degenerative diseases.

Those signs were affirmed last year in an evidence review from the French Medical Research Institute, which came to this conclusion: “Cocoa powder and chocolate … display several beneficial actions on the brain.” (Nehlig A 2012)

And last month, an international team reported finding cocoa-flavanol effects that should protect the brain in an important way that hadn’t yet been demonstrated.

U.S. - Italy study adds to cocoa’s brain-health potential

The researchers hailed from Philadelphia‘s Temple University, Washington’s Georgetown University, and Italy’s University of L’Aquila, University of Siena, and Sbarro Institute.

The findings hold important implications for preventing and/or ameliorating dementia and neurodegenerative diseases.

Lead author Annamaria Cimini, from the University of L’Aquila, put it this way: “Our studies indicate for the first time the cocoa polyphenols do not act only as mere antioxidant but they, directly or indirectly, activate the BDNF survival pathway counteracting neuronal death.” (SHRO 2013)

“Understanding the preventive potential and the mechanism of action of functional food may provide a means to limit cognitive impairment progression”, added Antonio Giordano, M.D., Ph.D., of Temple University and the Sbarro Institute (SHRO 2013).

Buyer beware

Most dark chocolate is made from natural cocoa and will be high in flavonol. But beware … the term “dark chocolate” has no legal definition in the U.S. … look for chocolate that’s at least 65 percent cocoa solids.

And look for cocoa powder that says “natural” and/or does not list alkali as an ingredient.